Journal ArticleDOI
Potential Use of FTIR-ATR Spectroscopic Method for Determination of Virgin Coconut Oil and Extra Virgin Olive Oil in Ternary Mixture Systems
Reads0
Chats0
TLDR
In this article, the feasibility of Fourier transform infrared (FTIR) spectroscopy combined with multivariate calibrations of partial least square (PLS) and principle component regression (PCR) for analysis of virgin coconut oil (VCO) in the ternary mixture with palm oil (PO) and olive oil, and for extra virgin olive oil (EVOO) mixed with soybean oil (SO) and corn oil (CO).Abstract:
The aim of this study was to investigate the feasibility of Fourier-transform infrared (FTIR) spectroscopy combined with multivariate calibrations of partial least square (PLS) and principle component regression (PCR) for analysis of virgin coconut oil (VCO) in the ternary mixture with palm oil (PO) and olive oil, and for analysis of extra virgin olive oil (EVOO) mixed with soybean oil (SO) and corn oil (CO). The spectra of individual oils and their blends with certain concentrations were scanned using horizontal attenuated total reflectance accessory at mid-infrared region of 4,000–650 cm−1. The optimal frequency regions selected for calibration models were based on its ability to give the highest values of coefficient of determination (R
2) and the lowest values of root mean standard error of calibration (RMSEC). PLS was slightly better for quantitative analysis of VCO and EVOO compared with PCR. VCO in ternary mixtures is successfully determined at frequency region of 1,200–1,000 using second derivative FTIR spectra with R
2 and RMSEC values of 0.999 and 0.200, respectively. Meanwhile, EVOO is best determined at 1,200–1,000 using first derivative FTIR spectra with R
2 and RMSEC values of 0.999 and 0.975, respectively. The results showed that FTIR spectroscopy offers accurate and reliable technique for quantitative analysis of VCO and EVOO in ternary systems. In addition, the developed method can be used for the monitoring of VCO and EVOO adulteration with cheaper oils like PO in VCO as well as SO and CO in EVOO.read more
Citations
More filters
Journal ArticleDOI
Potential and limitations of non-targeted fingerprinting for authentication of food in official control
TL;DR: A current overview of the applicability of the non-targeted observation of abnormalities in various foods covering a broad variety of analytical methods using classic spectroscopic as well as spectrometric analytical techniques on the basis of examples of the three most investigated food matrices are highlighted.
Journal ArticleDOI
Review of validation and reporting of non-targeted fingerprinting approaches for food authentication
TL;DR: Food fingerprinting approaches are expected to become a very potent tool in authentication processes aiming at a comprehensive characterization of complex food matrices, and critical steps of the fingerprinting workflow were explored to develop a generic scheme for multivariate model validation.
Journal ArticleDOI
FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco
TL;DR: In this article, Fourier transform infrared (FTIR) coupled with chemometrics was used to classify and predict the quality of four commercial grade virgin olive oils (VOO).
Journal ArticleDOI
Determination of fatty acid content in meat and meat products: The FTIR-ATR approach.
Massimo Lucarini,Alessandra Durazzo,J. Sánchez del Pulgar,Paolo Gabrielli,Ginevra Lombardi-Boccia +4 more
TL;DR: The aim of the study was to investigate the feasibility of Fourier Transformed Infrared Spectroscopy on Attenuated Total Reflectance (ATR) in the determination of the fatty acid content in meat and meat products and the Multivariate calibrations were developed and proposed.
Journal ArticleDOI
Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review
TL;DR: In this paper, the use of infrared spectroscopy combined with chemometrics (multivariate analysis) for quantitative analysis and determination of oil parameters of virgin coconut oil and extra virgin olive oil is discussed.
References
More filters
Journal ArticleDOI
Partial least-squares methods for spectral analyses. 1. Relation to other quantitative calibration methods and the extraction of qualitative information
TL;DR: Partial least squares (PLS) as discussed by the authors is one of the most popular spectral analysis methods for spectral analysis, which is composed of a series of simpllfled classical least-squares (CLS) and ILS steps.
Codex standard for named vegetable oils
TL;DR: The Appendix to this Standard is intended for voluntary application by commercial partners and not for application by governments.
Journal ArticleDOI
Infrared spectroscopy in the study of edible oils and fats
María D. Guillén,Nerea Cabo +1 more
TL;DR: In this paper, the use of infrared spectroscopy in the study of fats and oils is reviewed, and the usefulness of this technique to characterise oils and fats and to detect adulterations is reviewed.
Journal ArticleDOI
Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil
TL;DR: In this paper, Fourier transform infrared (FTIR) spectroscopy has been used for analysis of extra virgin olive oil (EVOO) adulterated with palm oil (PO), and two multivariate calibrations, namely partial least square (PLS) and principle component regression (PCR), were optimized for constructing the calibration models, either for normal spectra or its first and second derivatives.
Related Papers (5)
Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
Gözde Gürdeniz,Banu Ozen +1 more